Scalloped Potatoes With Bacon Onions Recipes

BACON SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350° for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.

SCALLOPED POTATOES WITH BACON & ONIONS

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 X13 size casserole dish with cooking spray and set aside.
• 2. I prefer to peel my potatoes then place them in a pot of water and boil them whole or cut in half until they are just about done, this usually takes about 15 to 20 minutes depending on how many potatoes you have. This hastens the baking time. Don't forget to add salt to the water to add flavor to the potatoes. The salt infuses the potatoes during the boiling time. Slice potatoes when cool enough to handle.
• 3. Cook the bacon in a large skillet, over medium high heat, remove bacon to a platter lined with paper towel as it cooks up crisp, repeat until all is cooked, but reserve the drippings.
• 4. Add the onions to skillet of reserved bacon drippings, then cook until onions begin to become transparent, add in bacon pieces and continue to cook to blend the flavors together.
• 5. Remove bacon and onions from skillet to a plate or small bowl, then add in the half stick of butter, and allow to melt, then add in the flour, and whisk until flour blends with the butter, creating a paste.
• 6. Add in the milk and stir until flour mixture begins to blend into the milk, add in granulated garlic and pepper, stir and continue cooking over low heat until mixture begins to thicken and coat the back of a spoon. Then add in both shredded cheeses and stir until cheese is melted & mixture is creamy and smooth. Remove from heat.
• 7. Now add a layer of the potatoes to bottom of casserole dish, then top with the bacon and onion mixture,and about half of the cheese mixture. I also added extra shredded cheese between each layer and on top.
• 8. Repeat with potatoes & remaining cheese sauce. Bake in preheated 350 degree F. oven for 35 minutes or until hot and bubbly. Allow to cool and serve with your favorite entree.
• 9. This is the finished dish.

SCALLOPED POTATOES AND ONIONS

Steps:

• In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325° for 2 hours or until tender.

SCALLOPED POTATOES WITH CANADIAN BACON

Steps:

• Preheat oven to 350°F.
• Spray bottom and sides of 8 inch baking dish with cooking spray.
• Alternate thin layers of potatoes, onions, bacon and cheese, seasoning each layer with salt, pepper and garlic. (Do not add bacon to top layer). When all ingredients are used, pour heavy cream over the top.
• Cover pan with lid or aluminum foil and bake for about 45 minutes.
• Uncover and return to oven for 10-15 minutes or until top is golden brown.

CHEESY SCALLOPED POTATOES WITH BACON AND GREEN ONIONS

Steps:

• Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
• Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
• Sprinkle with the bacon and green onion; set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
• Remove the bay leaf and discard.
• Pour the cheese sauce over the reserved potato slices.
• Cover and bake at 350 degrees Fahrenheit for 30 minutes.
• Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.

SCALLOPED POTATOES WITH BACON AND ONIONS

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly; cut into thin slices.
• Heat oven to 350ºF. Cook and stir bacon in large nonstick skillet on medium heat until done. Remove from skillet; set aside.
• Add oil and onions to skillet; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Gradually stir in broth; cook 1 to 2 min. or until heated through, stirring frequently. Add Neufchatel and pepper; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Remove from heat.
• Layer half each of the potatoes, Neufchatel sauce, Swiss cheese and bacon in shallow 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 45 min. or until heated through.

SCALLOPED POTATOES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.
• In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
• Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid.
• Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil.
• Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
• Remove from the oven and let sit for 10 minutes before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ELEGANT SCALLOPED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly., In a saucepan, melt butter. Stir in the flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from the heat; set aside., Cut potatoes into 1/4-in. slices. Place a third of the slices in a greased 13x9-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. , Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

SCALLOPED POTATOES WITH BACON

Steps:

• Heat oven to 400°F.
• Cook onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.
• Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat; stir in bacon and syrup.
• Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.
• Bake 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering for the last 15 min.

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.